FISHES OF IRELAND. 
ORDER I. — AC A NTFIOPTERY GUI. 
Family Percid.®. 
The Perch, Perea fluvia tilis f Linn., 
Is found from North to South of the island, but is not universally dis- 
tributed through the lakes and rivers like some other species. It is 
stated to have been introduced into Ireland, but this I am disposed to 
doubt, as it is so very widely distributed. Great numbers are taken at 
Lough Neagh (in the Pollan nets), and also in the River Shannon. 
Three of my own friends, on one occasion, took sixteen dozen of these 
fishes in Ballydrain Lake, near Belfast, between breakfast and dinner 
hours. 
In August, 1844, I saw a perch which was obtained in Belfast Bay, a 
mile below the town. The water is there almost purely salt ; hut, as the 
River Lagan is plentifully stocked with this fish, and flows into the estu- 
ary, it is probable that the specimen alluded to may have been washed 
down during a flood : similar occurrences have been observed elsewhere. 
The perch is in little esteem here as an article of food. 
The Basse,* Labrax Lupus , Cuv., 
Is a well-known fish on the coast its numbers decreasing northwards. 
It is probably found around Ireland, hut I can only give it positively 
as occurring from the coast of Londonderry round by the east line of the 
Island to Cork, inclusive. 
I have seen specimens in Belfast market, which were taken on the 
coasts of Derry, Antrim, and Down, from March to October — both 
months included — rarely more than one, two, or three at a time, and only 
a few throughout one season. 
The stomach of a specimen taken in a salmon net at Coleraine, in 
June, 1840, contained two fishes, from five to six inches long, and of the 
family Gadidce. They were so deep for their length that they must have 
been either Gadus luscus, or G. minutus. Lug-worms ( Lumbricus marinus) 
are used as bait for the Basse, and a few are thus caught on lines ; but 
the greater number are taken in the nets with salmon, sea-trout, and 
mullet. In Belfast Bay they are most frequently caught with the last- 
named fish, and hence their local names already mentioned. 
A friend, who has often eaten of this fish here, remarks that it requires 
to be fresh to be approved of, and that on even the second day after cap- 
ture it is oily and strong. 
* Called “ White Mullet,” and “ King of the Mullet,” in Belfast Bay. 
